INGREDIENTS

INSTRUCTIONS

Make the Pate Brisee: Combine the flour and salt in the bowl of a food
processor; pulse for 5 seconds. Add the butter pieces, and process until
the mixture resembles coarse meal. In a slow, steady stream, add 6
tablespoons of ice water through the feed tube. Pulse until the mixture
holds together when squeezed. Divide dough into two equal balls. Flatten
each ball into a disk, and cover with plastic wrap. Chill at least 1 hour.
Set twelve 4-inch bottomless tartlet (flan) rings or twelve 4-inch tartlet
pans with removable bottoms on two parchment-lined baking sheets. Lightly
flour a clean working surface. Roll Pate Brisee to a 1/8-inch thickness.
Cut out twelve 5-inch diameter circles, and fit into tartlet rings. Using a
fork, prick pastry all over; chill until firm, at least 15 minutes.
Heat oven to 375 degrees.
Line shells with aluminum foil; fill with dry beans or pie weights.
Transfer baking sheets to oven; bake shells 12 minutes, rotating once
during baking. Remove beans and foil. Continue baking until slightly
golden, 7 to 9 minutes. Remove baking sheets from oven; transfer to a wire
rack.
Reduce the oven temperature to 325 degrees. Melt butter in a medium skillet
over medium-low heat. Add shallots and sugar; season with salt and pepper.
Cook, stirring frequently, until shallots are very tender and have deeply
caramelized, 30 to 35 minutes. Remove from heat; set aside.
Place goat cheese in bowl of a food processor; puree until very smooth. Add
heavy and sour creams; process until well combined. Transfer to a medium
bowl. Stir in thyme and parsley; season with pepper. Spoon 2 to 3
tablespoons filling into each shell, filling to within 1/8-inch from top.
Arrange 1 heaping teaspoon reserved shallots on top of each tartlet.
Transfer baking sheets to oven; bake tartlets until filling has set, 13 to
15 minutes, rotating once. Transfer sheets to a wire rack to cool slightly,
about 10 minutes. Remove rings. Sprinkle remaining parsley over tartlets.
To serve, place tartlets on plates. Garnish each plate with frisee.
Makes 12.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 311 Calories (kcal); 17g Total Fat; (49% calories from fat);
5g Protein; 35g Carbohydrate; 53mg Cholesterol; 284mg Sodium Food
Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Recipe by: Martha Stewart
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